Go Back Email Link

No-salt sauerkraut

5 from 1 vote
Okay, so have you ever had that moment where you’re staring at a cabbage and thinking, “I wish I could ferment this without all that salt?” Well, the universe has heard you! Let’s introduce you to the wonders of No-salt sauerkraut, minus the sodium overload. It’s healthy, it’s tangy, and it’s pretty much homemade brilliance.
Print Recipe Pin Recipe
Total Time 20 minutes
Servings: 8 people
Calories: 27
Ingredients Method Notes

Ingredients
  

  • Some fresh cabbages – Let’s say about 2 heads or for those number lovers, around 5 pounds or 2.3 kg
  • A decent amount of filtered water
  • Caraway seeds if you’re into them – Just a tablespoon (or 15 ml) should do
  • Time Check

Method
 

  1. First things first, wash those hands! And, yeah, whatever you’re using too.
  2. Let’s strip that cabbage! But hey, save those outer leaves. We’ll need ’em.
  3. Get to shredding! The finer, the better.
  4. Grab a big bowl. Throw in the cabbage and the seeds. Mix it up!
  5. Squeeze that cabbage. No, really, squeeze it till it’s juicy.
  6. Now, pack that juicy mix into a jar. Make it snug.
  7. Push it down; let the liquid rise above.
  8. Those outer leaves you saved? Time to shine! Place them on top.
  9. A little low on liquid? Top it off with some water.
  10. Put a cloth or lid on, but let it breathe.
  11. Patience, my friend. 14 days in a cool, dark spot.
  12. Peek sometimes. If there’s mold, scoop it out. No harm, no foul.
  13. Once done, fridge it.

Notes

Fresh cabbage, always. No compromises.
Clean everything. Like, everything.
Cold room? Might take a while longer.
Check the taste. Too tangy? Put it in the fridge.
Smells weird? Trust your nose, toss it.
It’s a killer side dish. Seriously.
Toss it in a salad. Crunchy goodness? Check.
Fermented foods? Add ’em in. It’s a gut-loving party.
Sandwiches? Wraps? Yep, it fits right in.